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How to make ginger with pork feet that are not too spicy?
material

Ginger 1200g, trotters1200g, eggs12, 3000g of sweet vinegar, and salt.

The Quaker's name for Sunday

1. Wash ginger, peel it, cut it into 5cm sections, cut it in half vertically, and split it with a knife.

2. Marinate the ginger with 1 tbsp salt for half an hour, then rinse the salt with clear water, put it in a pot, steam for 30 minutes on high fire, and drain the water for later use.

3. Put the sweet vinegar and ginger together in a big clay pot. After boiling, turn to slow fire and cook for about 2 hours. Turn off the fire and soak ginger in vinegar overnight.

the next day

1. First, remove the hair from pig's trotters, wash them, chop them, put them in boiling water, and then rinse them with cold water.

2. Put the pig's trotters in a pot of cold water, cover them, boil them over high heat, then turn the heat down for 45 minutes, and then bake them for another 45 minutes.

3. Take out the pig's trotters, rinse them with cold water until they are completely cool, drain the water, put them in a ginger vinegar pot, cover them and boil them, turn the heat down for 45 minutes, and turn off the heat and soak them for one night.

4. Put the eggs at room temperature into another pot, add cold water until they are completely covered, boil water over high fire, start counting when the water boils, turn off the fire after 4 minutes, immediately take out the eggs, rinse them with cold water, peel off the shells, and then soak them in slightly cold ginger vinegar for one night.

the third day

1. Take out the pig's feet and eggs and put them in another container. Boil the ginger vinegar.

2. When eating, put the pig's trotters and ginger to be eaten in another pot and cook them with a little vinegar, and soak the eggs in hot vinegar.

material purchase

1, one of the main characteristics of ginger vinegar from pig's feet is sweet vinegar, with different formulas, mainly rice vinegar, plus sugar and other spices such as dried tangerine peel, clove and licorice. , but it's best to buy Tim Ding sweet vinegar series.

2. The ginger vinegar of pig's feet can't be separated from pig's feet, and some people like to use pig's hands, but whether it's pig's hands or pig's feet, the only parts that can really be eaten are skin and tendons, because the meat will turn into firewood after being cooked in vinegar, so it is recommended not to put the whole pig's hands or pig's feet in ginger vinegar, but to buy parts close to pig's feet instead of lean meat.

There are three kinds of ginger in the market: ginger, ginger and meat ginger. Ginger has a strong and spicy taste, and the tissue fibers are thick and numerous, so it is difficult to chew. Ginger is fresh and tender, and ginger is light; Ginger oil from meat is rich and chewy, and tastes good, which is more suitable for making ginger vinegar with pig's feet.

Key points of production

1. Traditionally, ginger vinegar was cooked with pig's feet in a big crock. Actually, stainless steel pot is ok, but aluminum pot must not be used.

2. After the ginger is steamed with salt, most of its spicy taste has been removed, and it can be eaten after being boiled in vinegar for one day.

Pig's feet are made by boiling, in order to make the pigskin soft and not too rotten.

4. Pay great attention to the time when cooking sugar-coated eggs. After a while, the eggs will be all cooked. A timer is recommended. Boil the larger eggs for 4 minutes, and the smaller eggs for a shorter time. After the preserved eggs are shelled, you must wait for the ginger vinegar to cool before putting them in, otherwise the hot ginger vinegar will completely burn the preserved eggs.